Monday, September 24, 2012

Apple Raisin Cinnamon Ring

This recipe is another apple bread recipe. Cinnamon bread with apple and raisin filling is ordinary combination. But look at the shape!! What a lovely shape!!

It looks ring cake, but it is bread!!
The dough is sweet and rich, cinnamon taste like hot cross buns. It is perfect for breakfast or tea.

The shaping  instruction photo, I put them up side- down. When I made it, I did wrong way. I roll it up to down. But roll the dough, down to up is easier.

And don't put too much fillings. It makes difficult to shape. 
Apple preserve is the same as Apple custard roll's filling. You need to make it at first.


Apple preserve
 4 apples (peel and cut into dice)
 4 tablespoon of Sugar
1 tablespoon of Lemon juice
 40g raisin
In a small sauce pan, heat apple, raisin, sugar and lemon juice with low heat, and stir  constantly, until sugar is dissolved. Stir in apple and simmer until apples are transpired.




Apple Raisin Cinnamon Ring
(make 2)
300g Flour
1 tea spoon of cinnamon powder
20g Sugar
5g Salt
4g Instant dried Yeast
20g Butter
180g Milk

Egg wash

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 8 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature for 1 - 1.5 hours , until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Divide in to 2. Preshape it into  rough balls.  And let it rest, cover, for 20 minutes.

4.  Shaping. 

A; Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.

B; Cut 1/3 part of up side. (7 slashes)
C; Put apple reserve and raisin on the bottom part of the dough.
D; Roll is half way.

E; Cover and wrap the rolled part with cut part except the edge pieces.

 F; Make it circle, and joint the end pieces.
G; Cover the joint part with the edge pieces.

5. Transfer the dough on the baking tray.  Place it at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃.

6.  Bake it at 170℃ for 20 - 25minutes, or until it becomes well brown.


7. Cool it down on the wire rack.






It is placed at Yeastspotting

5 comments:

  1. This looks great! I love the look of this ring! And the filling is perfect for fall! :)

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  2. This weekend I made this apple cinnamon ring - it was delicious. But my dough didn't rise properly - after 2.5 hours in a warm place it still hadn't grown much. I rolled it out and baked it anyway, and it tasted fine, the bread just wasn't very fluffy. Do you have any tips about how to make sure your dough rises properly?

    Arigato!

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  3. hello!

    What A GORGEOUS bread! I stumbled on your blog over at the yeastspotting. I shall try to make this then link it to your blog:)

    PS: I love your witchy clock.

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  4. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/01/clever-chicks-blog-hop-19-hog-wash_27.html





    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

    ReplyDelete